AIP CARROT CAKE recipe

FOR THE CAKE

Dry Ingredients:

• 1 cup tiger nut flour

• 1/4 cup arrowroot starch

• 1/4 tsp sea salt

• 1/2 tsp baking soda

• 1 tsp vanilla powder

• 1 tbsp gelatin

• 1/8 cup chopped unsweetened raisins

Wet ingredients:

• 1/3 cup neutral oil (avocado or light olive) + more for greasing cake pan

• 2 tbsp maple syrup

• 1/2 cup finely grated carrot

• 1/2 tsp lemon or lime juice

Directions:

• Preheat the oven to 350 degrees Fahrenheit

• Lightly grease an small (8 inch) silicone cake pan

• Mix all dry ingredients in a large mixing bowl

• Add wet ingredients and combine

• Spoon batter into your greased cake pan and press down

• Bake at 350 degrees Fahrenheit for approximately 20 minutes until toothpick inserted in center comes out mostly clean

• Allow to *fully cool to room temperature* before flipping over to remove from pan and frost

FOR THE FROSTING

Ingredients:

• 1 cup palm shortening

• 2 tbsp powdered maple sugar

• 3 tbsp maple syrup or honey

• 2 tsp lemon or lime juice

Directions:

• Add palm shortening to a mixing bowl and use a handheld electric mixer to beat until smooth

• Add maple sugar and beat until combined

• Add maple syrup and lemon/lime juice and beat until frosting is light and fluffy

• Frost your *cooled down* cake and garnish as desired

• Enjoy!